Method for manufacturing cholesterol-reducing lactobacillus paracasei probiotic chocolate

A kind of paracheese, Lactobacillus technology, applied in the field of making and producing cholesterol-lowering probiotic chocolate

Inactive Publication Date: 2015-06-10
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are no patents and literature reports about the production method of probiotic chocolate with cholesterol-lowering effect in China.

Method used

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  • Method for manufacturing cholesterol-reducing lactobacillus paracasei probiotic chocolate
  • Method for manufacturing cholesterol-reducing lactobacillus paracasei probiotic chocolate
  • Method for manufacturing cholesterol-reducing lactobacillus paracasei probiotic chocolate

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Embodiment 1

[0042] Embodiment 1, the preparation method of Lactobacillus paracasei KL1-Liu probiotic chocolate for lowering cholesterol

[0043] (1) Activation, expanded culture and high-density fermentation of Lactobacillus paracasei KL1-Liu strain

[0044] The activated Lactobacillus paracasei KL1-Liu strain was enlarged and fermented on the improved MRS medium and fermented at a high density, and the number of viable bacteria obtained was (1.0~5.0)×10 10 CFU / mL of fermentation broth.

[0045] (2) Centrifugal concentration and freeze-drying of Lactobacillus paracasei KL1-Liu bacterial strain

[0046] Centrifuge the fermentation broth at 6000r / min for 10-20min at 4°C, discard the supernatant, and collect the sludge; microencapsulate the collected sludge, put it in a sterilized freeze-dried bottle, and ferment according to the pre-centrifugation method. Add 1 / 10 of the volume of the solution into a freeze-dryer filled with 200mL of 11%-16% skimmed milk powder (Yili brand high-protein hi...

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Abstract

The invention relates to a method for manufacturing a cholesterol-reducing lactobacillus paracasei KL1-Liu probiotic chocolate and is suitable for the production of the probiotic chocolate in a candy product. The probiotic chocolate is composed of lactobacillus paracasei KL1-Liu bacterial powder, semi-sweet dark chocolate liquor, white chocolate liquor, sesame, matcha powder, strawberry powder, diced apricot kernel and diced raisin. The manufacture method comprises the following steps: performing high-density fermentation on the lactobacillus paracasei KL1-Liu CGMCC No.7029, centrifugally concentrating, performing microcapsule processing and freeze-drying to prepare the microcapsule bacterial powder; finely milling the raw materials, refining, regulating the temperature, adding the microcapsule bacterial powder, cooling, demoulding and packaging to obtain the probiotic chocolate. The probiotic chocolate manufactured by the invention is good in storage stability, convenient in raw material sources, simple in process and short in manufacture period and is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing cholesterol-lowering Lactobacillus paracasei probiotic chocolate, which is suitable for the preparation and production of cholesterol-lowering probiotic chocolate in candy products. Background technique [0002] Probiotics are more and more popular because they can improve the ecological balance of intestinal microorganisms and control intestinal infection, reduce serum cholesterol levels, improve lactose intolerance, stimulate specific or non-specific immune responses, and enhance immunity. More and more researchers and consumers are admiring it. However, the current probiotic products in food are mainly concentrated in functional yogurt and probiotic milk tablets. [0003] Chocolate is a delicious and fashionable food. With the improvement of people's living standards, its domestic consumption is increasing day by day. However, due to the high sugar and high fat characteristics of chocolate products, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23G1/42A23G1/48C12R1/225
CPCA23G1/423C12N1/205C12R2001/225
Inventor 高秀芝刘慧熊利霞张营营金君华张红星谢远红
Owner BEIJING UNIV OF AGRI
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